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Gaiming Zhao on Muck Rack

Gaiming Zhao

As seen in: Wiley Online Library, MDPI
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Articles

Strategy for Sodium‐Salt Substitution in Meat Gel Products: Rheological and Gel Properties of Myosin as Affected by Ion Types and Concentrations

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By Yanxia Liu, Xueyuan Bai, Gaiming Zhao, Miaoyun Li
| Wiley Online Library Verified
Conflicts of Interest The authors declare no conflicts of interest. References , , , and . 2014. “The Effects of Low Salt Concentrations on the Mechanism of Adhesion Between Two Pieces of Pork Semimembranosus Muscle Following Tumbling and Cooking.” Meat Science 96, no. 1: 5–13. https://doi.org/10.1016/j.meatsci.2013.06.029. , , , and . 1996. “Ionic Strength Effects on Heat-induced Gelation of Myofibrils and Myosin From Fast- and Slow-Twitch Rabbit Muscles.” Journal of Food Science 61, no. 6: 1143–1148.
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Don’t Judge a Sausage by Its Cover: Effects of Inoculating Three Indigenous Lactic Acid Bacteria on Quality, Moisture Distribution, and Protein Structure in Fermentation

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By Yangyi Zheng, Shichang Zhao, Xuan Li, Gaiming Zhao
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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